Pastry Sous Chef

Required Years of Experience

3 years

Job Details

PRIMARY OBJECTIVE OF POSITION :

Create and maintain a positive work environment through coaching and leading staff. While establishing creative and exciting menu products, both appetizing and visually appealing. Work and maintain good working relationships with other work areas. Meet with meeting planners and social catering event Coordinators to develop personalized dessert products. Direct, train and monitor performance of Pastry team. Maintain organization, cleanliness and sanitation of work areas and equipment.

RESPONSIBILITIES AND JOB DUTIES :

• Train, coach, lead and hold Pastry colleagues accountable to the job functions listed below. Meet daily to review assignments, schedules, anticipated business levels, employee performance issues and other information pertinent to job performance.
• Maintain and strictly abide by state sanitation/health regulations and the hotels Food Safety program requirements. Ensure all Pastry employees maintain Food Handlers certification.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Executive Pastry Chef and Executive Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance daily. Discuss any and all concerns as well.
• Ensure that assigned staff has reported to work; document any late or absent employees.
• Schedule required breaks for Pastry staff.
• Prepare and assign production and prep work for Pastry staff to complete, review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Establish opening duties and ensure:
  • Set up workstation with required tools, equipment and supplies according to Langham standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with Langham standard.
  • Ensure production schedule (assigned duties) and pars are sufficient to daily needs.
  • Establish priority items for each day based on needs and workload.
  • Requisition the necessary supplies for the day's tasks. Ensure timely ordering, accuracy.
  • Transport supplies from the storeroom and stock to designated areas.
• Inspect the cleanliness and organization of the Pastry shop and Pastry service area and workstations; rectify any deficiencies. Maintain all above throughout the shift.
• Coordinate prep work and production of items needed for the day.
• Develop & maintain proper Staffing Guides using formula provided, based on business levels.
• Weekly payroll forecasts are to be completed and submitted to Executive Chef.
• Totally accountable for the reduction of turnover in the Pastry department. Complete and submit required paperwork i.e.: Staff/Personnel requisition form and termination paperwork to Executive Pastry Chef.
• Ensure that Employee Performance Reviews are completed and conducted in a timely manner. Submit to Executive Pastry Chef for review and signature.
• Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
• Ensure that Pastry Micros printer at the workstation is in working order and there is enough paper available for the shift. If needed, order more or submit Maintenance Work order.
• Review the daily activities at each pre-shift line-up:
  • Daily Vitals Packet
  • Daily occupancy
  • Forecasted covers per outlet
  • Catering activity
  • Purchases of product
  • Scheduled meetings and appointments
• Prepare all dishes following recipes and yield guides, according to Langham standards.
• Create Pastry Mission Statement and annual Strategic Plan.
• Monitor performance of Pastry staff and ensure all procedures are completed to the department standards; address any and all performance or behavioral concerns with Pastry staff using progressive disciplinary procedures.
• Assist Pastry Staff wherever required to ensure excellent service to guests.
• Communicate any assistance needed during busy periods to the Executive Chef to ensure excellent service to guests.
• Ensure that all products are efficiently used. Use excess items in daily specials or elsewhere.
• Maintain production charts according to departmental standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Ensure closing duties are completed according to department standards:
  • Return all food items to the proper storage areas.
  • Rotate all returned products.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
• Ensure all Pastry Staff assignments are completed before they leave work area.
• Review status of work and follow-up actions required with the Executive Chef before leaving.
• Implement and use Pastry Logbook on a daily basis.
• Ensure that all Pastry employees have successfully completed Training Certification process within 60-days of hire or transfer.
• Plan and conduct monthly departmental meeting.
• Attend weekly L.T.C, F & B, and Loss Prevention and Catering meetings.
• Be knowledgeable and familiar with all hotel services and hours of operation.
• Perform duties in other areas of kitchen as needed.
• Research new products, menu items and display presentations.
• Create seasonal menus and recipe costing.

PHYSICAL DEMANDS :

• Ability to lift, push, or pull material weighing up to 50 pounds. Standing for prolonged periods of time is possible. Walking, talking, bending, seeing, hearing, lifting, carrying, stooping, reaching, pushing, pulling, reaching, fingering, feeling, grasping, holding.
• Dexterity to perform precession tasks with hands, fingers, and wrists. Considerable repetitive motion of hands, fingers, wrists, and shoulders is likely.

SPECIAL SKILLS REQUIRED :

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines for pastry needs
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work the necessary length shift in a hot, noisy and sometimes close condition.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure Langham quality standards are met.
• Ability to differentiate dates to ensure freshness of product.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to supervise, train and direct employees; give correction when needed. Use Langham progressive disciplinary methods when needed. Both verbally and in written form.
• Ability to plan and produce showpiece displays.
• Ability to comprehend and follow recipes.
• Ability to expand, condense and create recipes.
• Ability to produce creative and artistic food work.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with entire culinary staff as part of a team.
• Ability to motivate staff and maintain a cohesive team.

EDUCATION REQUIRED :

• High school diploma or equivalent vocational training certificate.
• Culinary college degree preferred.

EXPERIENCE REQUIRED :

3-5 years experience as a Pastry Sous at a 4 - 5-star hotel or restaurant.

LICENSES OR CERTIFICATES :

• Certification of culinary training or apprenticeship.
• Food handling certificate.

SALARY RANGE : $68,000 - $73,000/annually, plus Banquet incentive plan

BENEFITS INCLUDED FOR FULL-TIME COLLEAGUES :

• Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law)
• Paid Holidays
• Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums)
• Basic Life Insurance, AD&D, and Short-Term Disability (company paid)
• Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase)
• 401k plan with Roth option and employer match
• Free meals while on duty
• Uniforms and cleaning of uniforms (for applicable positions)
• Free and discounted hotel stays
• Discounted parking
• Guidance Resources company paid benefit for personal counseling

EOE, Including Disability/Veterans

About Langham Hospitality Group A wholly owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and YingnFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together. Majestic views of the cityscape, the Chicago River, and Lake Michigan. All housed in a skyscraper designed by renowned architect Mies van der Rohe. Situated in downtown Chicago, our hotel is mere minutes from the Loop, Grant Park, Magnificent Mile, Millennium Park, and Navy Pier. Discover the perfect blend of convenience and stylish comfort only at The Langham, Chicago. Compensation Details

Compensation: Salary ($68,000.00 - $73,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Required Skills

Leadership

Team Management

Creativity

Attention to Detail

Problem Solving

Time Management

Communication Skills

Interpersonal Skills

Adaptability

Organizational Skills

Customer Service Orientation

Quality Control

Training and Development

Inventory Management

Culinary Knowledge

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